In Which We Eat Tacos

So, something about being an off-the-cuff cook like I am is that sometimes you forget about whole categories of food. Which is sad because you go for months and months without eating Tex-Mex food. But then it's happy when you actually make Tex-Mex food and see the look on your husband's face like "YOU MADE TACOS!!!?!" Yes. I did. And what's more, I didn't screw it up. :)


Delicioso Chorizo Tacos 

• 1 large onion
• 2 tsp mild or medium chili powder
• 1 tsp hot chili powder
• 1 lb finest of on sale chorizo
• 1/2 head lettuce, finely chopped
• 6-8 corn tortillas
• The toppings you have in your fridge/cupboard/pantry like such as this photo. Yes, we really do have that many hot sauces.

First of all, you're gonna need to chop that onion pretty fine. Then heat a medium/large saute pan to lightly saute the onion. Next thing, I'm gonna confuse y'all by having you add the chili powders which I know is what you usually do at the end of making taco meat but just trust me on this one. Once the onion is nicely coated with chili powder and stinging your nostrils appropriately, add your chorizo in. The most important thing about chorizo is getting it crispy. This is not chewy sausage meat, darn it, this is CHORIZO!

Don't be fooled by this picture, this is only about halfway crisped. It should look dark, dark brown. Because (say it with me) we all know brown things taste good!! While the meat is sizzly crisping, chop up your lettuce all nice and pretty for the table. Next heat up a small saute pan to a medium-high heat. DO YOU HAVE BACON GREASE?! I forgot to mention you might want bacon grease. If you don't have bacon grease, I'm so, so sorry because, I mean, you don't have bacon grease, but also because it won't quite taste as yummy. :( Boo. Anyway, while the pan is heating add a small amount of bacon grease, about 1/4 tsp and let it settle in the pan and then throw one of the tortillas in and let it heat and brown a little, about 45 seconds, then flip it and do the same on the other side. Repeat the bacon grease/brown/flip method for all of the tortillas. Once you finish this process, drain your chorizo grease and take everything to the table cause it's eatin' time!

P.S. Any leftover meat makes EXCELLENT nachos!